首页> 外国专利> METHOD FOR PRODUCING AGED SALTED SEA SQUIRT AND SPICY RAW SEAFOOD SALAD BY USING NATURAL ANTIBACTERIAL COMPOSITION USED FOR FOOD AND INCLUDING ETHANOL EXTRACTS OF DUCHESNEA CHRYSANTHA AND FOENICULI FRUCTUS

METHOD FOR PRODUCING AGED SALTED SEA SQUIRT AND SPICY RAW SEAFOOD SALAD BY USING NATURAL ANTIBACTERIAL COMPOSITION USED FOR FOOD AND INCLUDING ETHANOL EXTRACTS OF DUCHESNEA CHRYSANTHA AND FOENICULI FRUCTUS

机译:利用食品天然防霉剂并掺入杜鹃花和金线莲的乙醇提取物生产腌制海带和香辣生鱼片的方法

摘要

The present invention relates to a natural antibacterial composition for a food, a method for producing aged salted sea squirt by using the natural antibacterial composition for a food, and a method for producing spicy raw seafood salad by using the produced aged salted sea squirt. The natural antibacterial composition for a food according to the present invention comprises: a Duchesnea chrysantha extract extracted from 30-40 wt% of ethanol; and a Foeniculi fructus extract extracted from 70-80 wt% of ethanol. The method for producing aged salted sea squirt according to the present invention comprises: a first step of removing moisture by washing sea squirt by fresh water for 2-3 times, and trimming the sea squirt while removing shells; a second step of mixing flesh of the trimmed sea squirt and salt at a weight ratio of 1-3:2-4; a third step of firstly aging the same at 5 to 10°C for 10-20 days; a fourth step of producing aged salted sea squirt by secondly aging the same at -6 to 0°C for 6 months or more; and a fifth step of adding a natural antibacterial composition for a food in the aged salted sea squirt to be stored at 0-10°C, wherein the natural antibacterial composition for a food includes a Duchesnea chrysantha ethanol extract and a Foeniculi fructus ethanol extract. The method for producing spicy raw seafood salad according to the present invention comprises: a first step of preparing spicy raw seafood salad ingredients by trimming and cutting raw seafood and vegetables; and a second step of adding and mixing the produced aged salted sea squirt and sesame oil in the prepared spicy raw seafood salad ingredients.;COPYRIGHT KIPO 2016
机译:食品的天然抗菌组合物,使用该食品的天然抗菌组合物生产熟的咸海鞘的方法以及使用该食品的天然腌制的海鞘生产的辣生海鲜沙拉的方法技术领域根据本发明的用于食品的天然抗菌组合物包含:从30-40 wt%的乙醇中提取的Duchesnea chrysantha提取物;和从70-80重量%的乙醇中提取的茴香提取物。根据本发明的生产老化的咸海鞘的方法包括:第一步,通过用淡水清洗海鞘2-3次以除去水分,并在去除壳的同时修整海鞘;第二步,将修剪过的海鞘的肉和盐以1-3:2-4的重量比混合。第三步,首先将其在5至10℃下老化10-20天;第四步,通过在-6至0摄氏度下老化6个月或更长时间来生产老化的咸海鞘。第五步是在老化的咸海鞘中添加食品用的天然抗菌组合物以储存在0-10℃,其中所述食品用的天然抗菌组合物包括杜氏松萝(Duchesnea chrysantha)乙醇提取物和and仁乙醇提取物。根据本发明的辛辣生海鲜沙拉的生产方法包括:通过修剪和切割生海鲜和蔬菜来制备辛辣生海鲜沙拉配料的第一步;第二步是将制得的陈年腌制海鞘和香油加到准备好的辛辣生海鲜色拉配料中混合。; COPYRIGHT KIPO 2016

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